Fried broad beans
Fried broad beans
2. Wash the winter bamboo shoots and dice them;
3. Cut the winter vegetables and ginger;
4. Put soy sauce, cooking wine, monosodium glutamate, refined salt and white sugar into a bowl to make sauce for later use;
5. Put oil on the fire, heat it, put it in a Jiang Mo wok, stir-fry the fragrance, and put it in winter vegetables, broad beans and diced winter bamboo shoots;
6. Stir-fry for a while, add the prepared sauce, add a proper amount of broth, thicken with wet starch, pour in sesame oil, stir well, and serve.
40g cooking oil, a little chopped green onion, sugar 1 teaspoon, salt and monosodium glutamate.
Practice editing
1. Heat the oil to 80%, add some chopped onions and stir-fry the broad beans. When frying, the fire should be strong, so that the broad beans can be fully heated.
2, add water to boil, generally speaking, the amount of water needs to be the same as that of broad beans. In order to keep broad beans green, tender broad beans don't need to be stewed for long. After the "black line" appears in broad beans, you can add more water and cover the pot for a longer time.
3. Add salt when the broad bean skin is cracked, and the amount of salt used is slightly more than that of fried vegetables. Broad beans will taste bitter when cooked. You need to add some sugar and monosodium glutamate, so you can eat them.
1. Wash broad beans and drain.
2. Cut a handful of onion into chopped green onion.
3. sit in the pot and heat oil, a little more oil.
4. Hot oil, stir-fry broad beans.
5. Stir fry until the broad beans crack in the middle, add a little water, cover the lid, and turn to low heat.
6. Drain the water, turn to a high fire, add chopped green onion (more than two), add salt and polysaccharide (more than three), and the sugar is twice that of the usual cooking (don't drop it if the blood sugar is high), and add a little chicken essence to the pan.
1. Wash broad beans; Dice carrots, water chestnuts, cucumbers, potatoes and dried tofu; Tear pieces of auricularia auricula, blanch with boiling water, and then rinse with cold water; Chop onion and ginger;
2. Pour the oil into the pot, stir-fry the minced onion and ginger, stir-fry the broad beans and various raw materials, then add cooking wine, refined salt, monosodium glutamate, sugar and broth, and thicken with water starch after boiling.